Posted: 1/17/2012 9:16:50 PM EDT
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Last fall's canning season was my first experience with canning applesauce/apple butter. After many quarts and pints for the pantry I got lazy and just stuck a few jars in the fridge with lids/rings, but without processing them through the water bath. The temp difference from the warm applesauce to the cold fridge pulled the lids down and I figured they would be okay in the fridge through the winter. We've enjoyed several jars and today I opened one that had some applesauce on the rim with a bit of mold under the lid. There is also a spot of mold smaller than a dime on the top surface of the applesauce.
Can this mold be removed and the applesauce remain safe or should I just toss it? Isn't it strange how we try to hold on to every last bit? Another lesson learned - I dated but didn't indicate the half-dozen jars that didn't get processed. That initial laziness led me to realize if somehow the batches became mixed I wouldn't know which ones weren't processed. In hindsight it would have been better to just process them all. |
